The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas Review

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The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas ReviewSidebar
I watched Judith testing many of these recipes with several different sizes and shapes of bread machines bubbling throughout her kitchen and dining room. It was a sight to behold.
Every week or so she'd send out the message that if you wanted some loaves of her fresh baked bread, to stop by, pick up, and get out! (Cause she was so busy with the testing, she didn't have time to sit down and visit.)
So like any good friend, I'd go and chat for a second (maybe two) and then I'd get out. With so many loaves of bread, most went into the freezer. So it was just last week that I unearthed a loaf of her pumpkin bread. It was a nice plump loaf of yeast bread with a light burnt orange color and a definite fragrance of pumpkin. Much lighter and more subtle than the traditional quick bread, and absolutely delicious.
Truthfully, there wasn't a loaf of bread that I didn't like. Now you might be thinking, how did I eat all of these loaves of bread. I shared them of course. There was a rustic English Granary-Style Bread that we couldn't keep out of our mouths. A simply divine Bacon, Green Onion, and Blue Cheese Bread. Brioche that was lighter than air and perfect for making the best bread pudding in the world. And a particular favorite of mine because I like dark breads - the Sauerkraut Rye.
So if you have a bread machine, especially if it's been in your cupboard. Pull it out. Put it on the counter. Get this book and start baking!The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas Overview

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My Bread: The Revolutionary No-Work, No-Knead Method Review

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My Bread: The Revolutionary No-Work, No-Knead Method ReviewI prefer bread books written by practicing bakers. I find that they usually reflect author's approach to bread-baking, his philosophy, and in my opinion such books are more complete and entertaining than the ones written by professional food writers, although there are some notable exception. So from that point of view a book by Jim Lahey, owner and founder of New York Sullivan Street Bakery is an obvious choice. There is another reason altogether though - arguably it was Mr. Lahey's recipe for no-knead-bread and publication by Mark Bittman in NY Times that started the resurgence of amateur bread baking. It was his recipe that transformed me from occasional to everyday baker. Therefore for me buying this book was a no brainer.
My first impression is very positive (I don't expect it to change). The book is printed in convenient 10x8" format on a high-quality glossy paper. Most but not all recipes are accompanied by photos, which make the process very clear. The recipes are given in cups and in metric units, a good thing in my opinion, but if you're used to ounces, you're a bit out luck, although quite a few recipes start with 280 g. of flour which is pretty much 10 oz. The layout is very clear, typeface makes it easy to read, there are no gaudy colors, and every recipe can be found in the table of contents.
There are six chapters. First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him. Second chapter is theory, it explains what the ingredients are, and how the process works. Third chapter is where the recipes begin, there's no-knead-bread itself and about dozen of breads based on it as well as some breads based on liquids other than water. Fourth chapter is pizza and focaccia. Brace yourself, you won't find much tomato sauce there and even less cheese. Fifth chapter is called "The Art of the Sandwich" and describes about a score of paninis and gives recipes for most ingredients that go into them - roasts, spreads, marinated vegetables, dressings, they are all there. The last chapter deals with the things you can do with the stale bread.
Sadly there're no sourdough recipes, and many Sullivan Street Bakery staple breads are not in the book, but then again it is not called "Sullivan Street Bakery Bread Book", so I can't fault the author for not including them, no matter how much I'd like them to be there.
So all in all it's an excellent book and highly recommend it. Seasoned baker or beginner, no matter, you will find something there that will make it worth the purchase. And mark my word, in a couple of months everyone and his uncle will have blogged about stecca.My Bread: The Revolutionary No-Work, No-Knead Method Overview

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Bread: A Baker's Book of Techniques and Recipes Review

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Bread: A Baker's Book of Techniques and Recipes ReviewThis is absolutely the best of the bread books. However, I'll warn the novice baker that it is also much more technical than many of the other books on the market. If you are looking for a simple recipe book and have no desire to understand the bread-baking process, then skip this book. On the other hand, if you want to produce quality bread and are willing to read the text, you will be delighted with the results. Hamelman's writing is clear and concise; he provides detailed drawings to explain various processes. For example, when giving directions on folding bread, Hamelman actually shows each step. This is in sharp contrast to Peter Reinhart's "Bread Baker's Apprentice" which instructs the baker to fold the dough, but never explains how it should be done. I wish I'd found this book before I bought a number of others. I probably would have purchased those at some point because I like having multiple references, but this book is one to which I would refer.Bread: A Baker's Book of Techniques and Recipes Overview

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The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine Review

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The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine ReviewI bought this book last Christmas after receiving a machine for a gift. I made a few recipes from the owner's manual and experienced quite a few flops. I refused to be defeated and knew there must be a book out there that would help me make good bread (with the machine that I had begged for). THIS is the book!
I read all the reviews that precede 2002 and got the book right away. I love the way Hensperger explains ingredients, the science of bread and how the machine works. We use our machine at least 3-4 times a week. Some of my favorites from the book include the Hamburger and Hot Dog Buns (I will never buy storebought again!), the Garlic Foccacia, the Orange Bread with White Chocolate, Apricots and Walnuts, and for sandwiches my family loves the Instant Potato Bread and the Maple Buttermilk Bread, both of which turn out light and fluffly.
I remember reading a review that discussed the different ways to measure flour. For some reason, if I do it Hensperger's way, I always have to add more flour. So, I just scoop it without aerating the flour first.
Another review mentioned that you "have to" use SAF yeast. I haven't found this to be true. I have used the SAF, but have also used fast-acting and bread machine yeast. Both have turned out fine. All of the ingredients have been at a local supermarket (I live in a small town - 23,000, on the Central Coast of CA) except the specialty flours like barley, spelt, semolina, etc. Those I have found at a health-food store.
I can't say enough good things about this book! My copy is tattered and stained and I am enjoying working my way through all the recipes. It is a book I definitely can't live withoutThe Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine Overview

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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur Review

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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur ReviewI have been a fan of the La Brea Bakery's bread for many years. I have tried many bread recipes at home, but none compare to Nancy Silverton's recipes from her La Brea Bakery. Many will say that this book is not for beginning bread bakers. This is probably true. I belive you should try baking with commercial "instant" or "Active" yeast before you try her methods. All her bread is made with a natural sourdough starter that takes two weeks to create, and requires daily feeding. The result is the best bread on earth. It is a lot of work. I end up baking more than I can eat, but my friends and family benefit from this. The recipes in this book take time: In most cases two days before a loaf is completed. It is worth it. Just schedule your time around the dough rising periods.Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur Overview

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